Vol 11. Edition 5
News from CannaTown
Page 17
Recipes from Cousin D "Canndied" Cheese Nibblers A stoned epiphany led to the recipe we’re trying today: that’s right, we’re making can- died cheese. It’s weird, but good-weird, an adventure of texture and avor all it’s own. If you’ve ever craved something other-worldly to quell a curious palate, this is your ticket. I used 40-count square bite-size silicone molds to make these hors d'oeuvres. Enjoy! Ingredients: Cream Cheese Squares 2 packs cream cheese 1/4 cup infused, melted butter (your dosage) 1/2 cup our 1 cup heavy cream 3 egg yolks 1 cup sugar 1 cup chopped dried fruit (apple/strawberries) Splash of vanilla
Sugar Syrup 2 cups sugar 1/2 cup simple syrup 1/2 cup tequila or liquor of choice Plus 1 bag shredded sharp cheddar 1 package chocolate chips Directions:
Now the magic happens. Melt some choco- late, and dip the “ugly” side of the cheese- cake squares, then sandwich together with the bumpy side a candied cheese square. Allow to cool and set. Should yield about 60-80 pieces, at the dosage you choose. Con- gratulations! You’ve concocted the ultimate cheese-and-chocolate treat. Bon Appétit!
Mix all ingredients together evenly until ready to pour, into each mold half-full. Bake at 350° for about 30 minutes, or until deep golden brown. Remove from the oven and allow to cool -- I even froze overnight to release easier. Pop them out, then clean/prep those molds for next step. e candied part begins with the shredded cheddar. Fill each square loosely but almost full. en stir together the syrup ingredients until a nice sugary goo forms. Pour into a ziploc bag, cut o the corner, and squirt a medium-sized dollop into each pile of cheese. Bake again at 350° for about 30 min or until dark and crisp. Remove a er cooling completely.
Need Help with Infusion? Check out Cousin D's easy guide before you bake! cannapag.es/infuse
Made with FlippingBook Learn more on our blog